This popular Chinese-style rice dish is an excellent way to use up leftover rice. Good with all stir-fried dishes, such as beef with peppers, or chicken with cashew nuts.

Yield: 4–6 servings

INGREDIENTS

1 tbsp vegetable oil

2 scallions, sliced

1 green or red bell pepper, cored, seeded, and diced

4–6 cups cold cooked rice

2 eggs, beaten

2 tbsp soy sauce

Special equipment:

Wok or large frying pan

Directions

1. Heat a wok or large frying pan over a high heat until very hot. Add the oil and swirl around. Add the scallions and pepper and stir–fry for 2 minutes, or until softened but not colored.

2. Add the rice to the wok and stir-fry about 5 minutes until heated through. Push the rice away from the center of the wok, pour in the eggs, and stir until scrambled and set.

3. Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.

Variation: House Special Fried Rice

Add chopped celery, peas, corn, sliced napa cabbage, seeded and sliced mild jalapeño peppers, or any other leftover vegetables, along with cubes or strips of cooked meat or chicken. Add bean sprouts at the last minute or they will lose their crunchiness.